• Cooking Time: 45mins or so
  • Servings: 8
  • Preparation Time: 20mins


This recipe comes from my gorgeous Spanish mother in law Lola - when we lived with her (her son (my hubby) and I) it was a favourite of ours and now continues to be in our home as well with our 3 kiddies too - they love it and it's sooooo delicious as well as good for you : ) It's a meal in one pot and like a delicious lentil stew that warms the heart and soul - any time of year - but even better when the weather is cold outside : ) The smell of it cooking is enough to warm all your senses : )

We love it because when my father in law was alive we would all sit around and share this meal together and now, we tell our kids (aged 5, 2 and a newborn) that this was their Papa's favourite (as they never had the chance to meet him)- Our eldest says "make Papa's favourite for dinner mummy! It's sooooo yummy!" It's such a great way to get the kids eating their veges and some delicious lentils that are so good for you - high in fibre and iron too! If you omit the chorizo (it is delicious with it though as it gives a real spanish flavour) then it becomes even healthier too for vegetarians and those watching their weight. It really is a meal in one - you don't need anything else and it's great the next night (or 2!) and freezes well also.


  • 2 carrots, peeled and chopped
  • 2 small onions, cut in quarters
  • 1/4 cup tomato passata sauce
  • 2 large potatoes, peeled and chopped (not too small)
  • Good lug of EV Olive Oil
  • 1 teaspoon saffron (preferably immitation saffron powder as it gives a better colour)
  • sprinkle of paprika (the sweet is better than the smoked, but whatever you prefer)
  • 2 beef stock cubes
  • packet of Lentils - use about 1/2 to 3/4 of a packet
  • Bunch of Silverbeat
  • 2 spanish Chorizo sausages sliced in similar size to your veges. (optional) omit if you want a vegetarian version and slightly healthier, lower in fat option.


  • Put the lentils in a pot and cover in boiling water. Cover, wait for it to boil and then boil them for a couple of minutes.
  • Drain and discard the water. Rinse them under cold water. Put aside.
  • Cook the carrots, onions, potatoes in the olive oil until they develop a little bit of colour and start to cook slightly (maybe 5mins).
  • Add the chorizo and cook until fragrant and slightly coloured also.
  • Add the tomato passata, saffron, paprika and stock cubes.
  • Wash the silverbeat with water and white wine vinegar (this apparantly helps to remove sand).
  • Cook the silverbeat in boiling water for around 5 minutes, drain and discard water. Rinse and put in the pot with the vegetables.
  • When the potato is about half cooked, add the lentils to the pot and cover with water.
  • Cook until tender (season if you feel it necessary to - I only add maybe a touch of salt but that's all)
  • Enjoy with yummy crusty bread : )

Author Credit: Lola (my mother in law!)

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